We have these for breakfast almost every day, with a little maple syrup, lots of unsweetened applesauce, cinnamon, and walnuts!

I am not a huge liver fan, however, there are often times my body needs iron and protein and I find myself craving liver, which is a potent source of both these nutrients. This is a recipe in the process of evolving, my attempt to make liver palatable and enjoyable for those times I crave it. So far, this is easy and always satisfying, and gets rid of that heavy, gamey liver flavor.
I like to serve this over boiled Kasha; the robust and unusual flavor of that grain seems to complement liver instead of being “lost”.